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Harvest Chicken With Roasted Vegetables

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Ingredients
  Thin skinned potatoes 8 (Each 2 To 3 Inches In Diameter)
  Butter/Margarine 2 Tablespoon
  Chicken legs with thighs 3 1⁄2 Pound (4 Large Attached)
  Carrots 3 Large, cut into 1 1/2-inch chunks
  Pattypan squash 4 Small
  Crookneck squash 3 Medium, cut into 1 1/2-inch chunks
  Green bell peppers/Red bell peppers 2 Large, seeded and quartered
  Garlic 2 Clove (10 gm), quartered
  Onion 1 Large, quartered
  Cherry tomatoes 8
  Rosemary sprigs/1 teaspoon dry rosemary 3 (Each About 2 Inches Long)
Directions

Pierce potatoes in several places and set on oven rack as oven preheats to 375°.
Spread butter over bottom of a 12 by 15-inch rimmed baking pan.
Place chicken pieces, skin side down, in pan.
Arrange carrots, pattypan squash (leave whole), crookneck squash, peppers, garlic, onion, and tomatoes around chicken pieces.
Place rosemary sprigs on vegetables (or sprinkle vegetables with dry rosemary).
Roast, uncovered, in oven with potatoes for 45 minutes or until meat near thighbone is no longer pink when slashed and potatoes feel soft when squeezed.
Stir vegetables occasionally while roasting.
Transfer chicken to a large platter; carefully lift vegetables from pan with a slotted spoon and mound alongside chicken.
Spoon pan juices over vegetables; serve potatoes separately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
45 Minutes
Ready In: 
65 Minutes

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